Chef Frank makes Beef Stock
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- Опубликовано: 25 авг 2024
- Knowing how to make beef stock is an essential skill in professional kitchens. It's a great skill to have at home as well. This is the basic method for doing at home.
Film, Editing & Production:Karen & Frank Proto
Original music by:Max Ludlow & Brandon Schock
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For a large batch about 3 gallons
Heat oven to 350 degrees F/176 degrees C
8-10 pounds/3.6-4.5 kilos beef bones
10 small carrots
1 head celery
3 large onions
1 head garlic
6-8 oz/170-226 g tomato paste
1 small bunch fresh thyme
2-3 dry bay leaves
1 tbsp black peppercorns
4 gallons/15 L water
My first job out of culinary school was a French place and I use to have images of me skimming the stock playing in my head when I would close my eyes at night.
23 year old college student. Been watching franks videos for awhile. Just wanted to say thank you for making high quality cooking a tangible thing for everyone.
Our pleasure!
Hello, I am a professional cook but I've never been to culinary school. The trick with putting the ice water in the sink with the hot pot of water to cool it down is so nice to know! I used to fill up hotel pans and dump some ice in it and hope it didn't dilute it too much, but this method works so much better. Your channel is the best, we can all tell you've worked in a ton of kitchens and have lots of invaluable experience for us youngsters starting out.
Thanks for sharing!
Nothing like learning a new trick in the kitchen!!
Lmao I learned that method when cooling down milk for my baby sister way back in the day 😂😂😂😂 put the bottle in the bowl of ice
Thanks a lot
Great recipe!
I make chicken and beef stock about twice a year. There's only two of us and often I may need only 1/2 cup of stock. So when I make stock, I reduce it to about 1/4 of its volume and freeze in ice cube trays. Once the stock is frozen, I remove the cubes and put them in a freezer bag. It helps in removing the cubes, if you spray the tray with oil before adding the stock.
If I make a lot of stock, I'll vacuum-seal half the cubes.
Not only does this save freezer space, but if I need 1/2 cup of stock, I need one cube of stock and add enough water to make 1/2 cup of stock.
Cheers.
The best explanation for making beef stock on RUclips. Exact information and a superb final product. I found this very useful. So easy to watch and the added bonus of a REAL professional chef, who doesn't 'BIG' himself up. As genuine as they come. Just a great presenter. Really enjoyed this video.
Awesome, thank you!
FRANK it’s crazy if you think of how many happy mouths you’re responsible for due to these videos. Thank you
Can you make a video about food safety? Maybe you already have. But like how to best store stuff to make it last, when to toss it out. That would be so helpful!
I love the frozen water bottle trick. I’ve always promised myself I’d buy an ice wand when I no longer live in a tiny apartment but that’s a way more cost-effective method!
Honestly I’m so happy with the fact that Chef Frank has videos in detail like this so that we can all learn from him. Awesome!
Thank you for the detailed description, and highlighting the food safety tips.
Any time!
The 2 liters and 1 liter frozen waters are awesome! I just had a full shoulder replacement surgery and the hospital gave me an “ice” circulation system to help with pain, bruising and swelling. I use 4 frozen 20 oz bottles to put in the system with the required water. Not only does it last longer than using just ice cubes, the water that circulates through my ice mat is much colder for a longer period of time! AND the bottles of water, as you’ve said, are just placed back into the freezer for reuse! A bit more off topic, prior to my divorce in 2020, weeks had 3 very large doggos. They had a 5 gallon bucket of water outside refreshed twice daily. I’d put in a frozen 2 liter of water and it kept the water cold for them constantly! I absolutely LOVE this idea for fast cooling homemade stock!
Thanks for all of your amazing videos!!!
What an awesome video! Good good info!
Glad it was helpful!
I'm 25 years old and still don't know how to cook. I've been learning since December and decided that making homemade stock is, not only cheaper, but a basic skill that I must learn. Thanks for this!
That is awesome!
Exactly. Home cooking is therapeutic, better, more sociable, can be cheaper and is often healthier! ❤
Just like to add that you can also easily tweak this up to make pho broth with some spices and aromatics! Yum
I probably wouldn't brown the bones for a Pho broth.
Pho broth is pretty different if you're doing it authentically, not just the spices. Like Chef Frank said don't brown the bones for that since pho broth shouldn't have that kind of color or flavor. You need marrow bones, you need a chunk of brisket, you need beef shanks. You have to soak all of that in water for an hour or two before cooking to remove impurities (I've seen some Vietnamese chefs acidulate that water, I've seen some not do so, so your choice there). You also need to change the vegetables completely: no carrots, no celery, no garlic, no tomato paste. Onions and ginger are the only aromatics other than the spices and both of them have to be HEAVILY charred before you add them to the broth (I have seen a few Vietnamese chefs use shallots as well and some I've seen add big chunks of daikon radish, do it if you want). You will also need to add fish sauce and rock sugar.
Of course that's all only if you care about authenticity. If you're in your own home and want to take Chef Frank's recipe verbatim, add some spices, and call it pho, knock yourself out. Just don't tell anyone who's a Vietnamese chef :P.
@@chriswhinery925 Yeah, my mother continually puts hot food in the fridge as soon as she finishes cooking it, no matter how many times I tell her not to. It'd be nice to have a vid to show her about it, maybe she'll believe me lol
@@chriswhinery925 Don't forget the lemongrass! And maybe galangal?
@@Metoobie I've never seen a Vietnamese chef use either of those in pho. But most of the pho recipes I've seen are based on the Southern Vietnam style so maybe they do in the north, I dunno. I've never seen it.
Hello chef Frank - What a great show! I really appreciate your friendly, clear instructions and explaination of, not only WHAT TO DO, BUT WHY. Thank you, Warm regards
You are very welcome
Nice.
Probably the best demonstration of the entire process on RUclips.
Thanks, Chef.
Frank talks about his stock pots like they are beloved but troublesome children. 😂
Store them in the basement?
Finally a good beef stock guide. Thanks frank!
Glad you liked it!
Just wanted to say your videos are always so helpful& informative, you’ve helped me so much throughout my cooking journey. Appreciate you Chef Frank!
Good video, easy to understand and to follow.
I prefer using a wooden spoon for scraping off the fond, though, not a rubber spatula... always found it easier.
Yeah. Looked to me like he left quite a bit of flavor behind in those pans!
You are right with this, I should of used something firmer.
Hey Frank! I love that you went with induction. We just switched to induction after tons of research and are completely happy with it. Very responsive and powerful. Much faster than a residential gas range.
Not only does the onion skin give color, it also provides a natural quercitin, which provides antioxidant, Anti-inflammatory and immune- boosting properties.
How long and at what temp for them veggies? 🙂
Thank you for defining the difference between stock and broth so succinctly.
I use my instapot to simmer stock for 12+ hours. It means I have to make smaller batches, but since my household, kitchen, and freezer are all small too, it works out. Since the sealed instapot prevents evaporation, I have to add a step after straining, and put it into a big shallow skillet (saucier?) to reduce it.
going to try a small batch in the ninja foodi
Great video. We've made chicken stock many many times but never beef stock. One tip: a piece of plastic wrap between the transfer vessels at the end really helps to keep things from splashing and dripping all over your kitchen. Also great for transferring soups, chile etc between large pots and storage containers.
Edit: I love the idea of initial quick cooling in a clean sink. We keep a bunch of ice bottles in our garage freezer, made with salted water for various useful reasons, mainly they stay colder longer. They'd be perfect for this.
Good for beef stew keep up the amazing work Frank 👍
Thanks 👍
Very informational! Thank you for your videos, I just started watching them. Really enjoy your humble and playful personality as a chef. Don’t change!
Thanks
We had a conduction cook top and absolutely can't be beat for electric. We went to a commercial gas, (Wolf 6 burner, griddle a two ovens), we wouldn't go back to convection. There is just something about gas, especially commercial grade with high BTU burners.
NIce stock. I'm getting a 52 qt stock pot this week.
I'm making my first batch of beef stock today, thank you for this video!! It's so helpful!
You are so welcome!
I've been making homemade stock for years; and this covers it all - and *REALLY* well. So helpful for first-timers - and a great checklist for those with a couple of notches on their belt. Thanks for another great video.
I had only just made a very large batch of beef stock before christmas and thought I did everything right. It ended up cloudy and now I know why. Thank you so much for the tips Frank. You're a national treasure ♥
Thank you for this. Especially appreciate the tips on how to chill this at home. I enjoy making poultry stock, this will be great.
I have a ridiculous love of making stock. I guess I find it cozy to have something bubbling on the stove throughout the day. I wonder about the need to keep the stock clear. Other than consomme, why is it so important to keep the stock clear? Wonderful, instructive, clear video!! Thanks!
Hey, year ago but in case of someone else is looking for answer: I have the same feeling about making stock! In general it is just for visuals which frankly I dont care about as half of my stock ends up as sauces or in some carbs like risotto. So consomme or rosół as we have in Poland are the only ones I clarify.
Always enjoy watching your videos. No fake vancy stuff just. You can really see that you love to cook. I'd love to be your student :)
Im loving this video, its like being in cooking scholl. Thanks so much😊
Glad you enjoy it!
Great video - thanks for posting this
So many useful tips! Thank you!
You’re welcome
Nice. I do both beef and chicken stock. I have a bag of stock in my freezer now that I made last year in the fall. and need to make some shrimp stock as the peels really should be used up.
Fantastic. Takes any mystery right out of the process.
Bravo, Chef !
Thanks so much for your thorough explanation. I’ve been using some of your procedures but using all of them will undoubtedly elevate my stock. But until I’m ready to make stock again, I’m going to really enjoy your skimming technique. Beats using a flat spoon and twisting every limb to get that evading puddle on the other side of the pan without breaking it up!
3:17: Love the pot flex😀
That is one fine looking stock, I do a lot of chicken stock but am getting ready to do a beef one. Excellent instructions Chef, I will be pressure canning mine when done as I lack enough freezer space, this way I just open a jar and ready to go. Delicious, can't wait, I would just want to drink it.
Thanks for watching
Beautiful Stock.
Nothing like stocking up on beef stock!!😁
That look delicious
Currently in the middle of making some vegi stock since my scrap bag in the freezer was full. This'll make a nice background video! Can't wait to try this soon.
Stonks ⬆
Pleased to hear you explain the difference between stock and broth. Hearing people call it 'bone broth' or other variants has infuriated me for years! Broth is a soup you eat. Stock is the liquid the broth is made from. Simple!
Lovely, going to make this week; everyone has a cold at hom, I feel like this would be excellent for some french onion soup
Super jealous of your sink! It's larger than my bathtub!
Also in place of pork feet or shanks. Split beef feet if you can find do the trick too.
wow this was very helpful. thank you so much
Very like & detailed explanation for a learner like me. As a hker living in Hong Kong, we less use beef stock to cook but more use Chicken stock for noodles soup so not sure if I can use the same ingredients for making chicken stock as well? Or more recipes about how to use beef stock would be appreciated for a foreigner like me thanks a lot 😊
Thank you for another classic cooking school 101, Chef! 💜💜💜 My kitchen always feels like something is missing if I don't have a bit of stock in the fridge or freezer. I tend to make smaller portions, as I don't have such a massive stock pot, like yours (*swoon!*). I like to cool my stock down using salted ice with the bowl-within-a-bowl method. Excellent demonstration, as always!
Dear Chef Frank Proto,
Nice recipe. I have a few questions 1, how long do we let the bones brown 2, growing the veg. how long do they cook B4 applying tom. paste an how long B4 doneness 3, start to finish how long till it's done thank you for any help
I know it is frustrating to some people that I don't give times. I find all ovens are different so timing is always different. I like to look for visual cues like how brown are the bones and vegetables. You want brown not burned. Caramelization is the end result.
I love it many thanks for yours advices 👌
My pleasure!
When I use pig trotters I like to bring them to a boil a and then rinse them like you would do if you made a pho broth. I find the trotters can add quite a bit of porky flavor. Chicken feet also work. I usually go with the cheapest option because making a good stock can get more expensive than you’d think.
Okay, that looks delicious. Looking forward to recipes using beef stock
Mmmm... beef jello. I've been making beef and chicken stock now for about five years. There is no comparison to the box stuff. I've also made Chef John's 'Cheater Demi Glace' they make everyday recipes taste so much better.
I made beef stock recently for the first time. I don't have space for stock pots in my apartment, so I used my dutch oven. It does look like I did mostly right but I did learn some things for next time.
Such a pleasure watching your videos thanks Chef
Thanks so much
Omg this looks so good! Do you do anything with the stuff you skim off? I don't normally use pigs feet (because I use them to make Trinidadian Souse) but chicken feet are great for flavour and texture, as well as fish heads and shrimp heads (depending on what you're making)... shrimp heads have UNBELIEVABLE flavour in them! On top of it, many western grocers will just give them to you, as they often toss them in the trash. I've never added tomato paste, but I can't wait to try that, it sounds like an umami bomb! Cheers, Frank!
I reduce mine by half and sometimes even by 4x, this allows me to store it in smaller containers and as an added benefit it sets up really firm which can double as a hockey puck. More serioulsy when it is very firm it is easier to use as an ingrediant and to make pan sauces .
That is a great method!
So Happy you showed the Jiggle! 😁
Just in time, I've got my bones. Thank you for the 3:1 ratio & the trotters tip... never thought to add pork to it.
Huh, I think being able to let the stock pot go overnight might be the only reason for an induction cook top, I've just never quite got the hang of them.
Oh, that's a beautiful sink... I'm rather jealous.
Great stuff! I rally think that a couple of roasted chicken parts (wings, drumsticks etc) would induce that special deep umami that "only" chicken can provide. But I guess that is a matter of personal preference....
Excellent training video! Thank so much for taking the time for these. Just a question regarding cooling down the stock….why is this step necessary? I may have missed your answer in another video. Thanks again.
thank u sir!!!!
I make a chicken stock in a similar method. When I spatchcock my roaster, I stash the back and neck and ribs in a bag and either freeze it or stick it in the fridge for using siiner. I keep a freezer bag in the freezer where I toss all my vegetable ends and trimmings until I have a good amount.
Then I roast the bones, briefly saute the veggies in the instant pot in the chicken fat, add the bones and away I go! I'm like some other folks who use a spider to remove the big bits before I strain the stock.
I usually get a little over a gallon of stock and can make a very good soup.
I find removing the scum is my least favorite part of the process, but I like a clearer stock.
I just kind of picked this style up from RUclips videos, a couple of cookbooks and whatever I have around. I now make soup from scratch and amaze my wife and my mom!
When I'm straining, I typically use a spider to take out the large bones and other solids first. Once those are out, it's a lot easier to pour the liquid through the fine mesh strainer.
I used to do this as well, but found that it made my stock cloudy. good tip though.
SUBSCRIBED.. !
Thanks homie! New sub here!
Thanks for the sub!
I made chicken stock following your recipe once. Instead of skimming everything I just passed it through a clean cloth. I suppose one could also just take 2 layers of cheese cloth, but it worked like a charm for me.
Just don't use a cloth you like, it will pick up some stains along the way.
Question Chef Frank - How long did you roast the beef bones in the 400F oven, and how long did you roast the veggies in the same oven?
I'm about to do the same thing with a number of frozen chicken carcasses I've been saving - should I do anything different?
I've seen bathtubs smaller than your sink! - lol - Cheers!
Hi chef its good video ive ever seen, by the way can u tell me how much time to oven the bone and the vegetables? Thx chef
I like to brûlée the onions for added color.
Both in this video and the chicken stock one, Chef Frank mentions tips for keeping it clear. Does a cloudy stock not taste as good? Or is it just a visual thing?
Quick suggestion, put the frozen bottles into the stock.
Thanks for the video! After making the stock I scooped off the fat from the refrigeration step, re-melted it and put it into a separate container. Is this fat worth using in dishes itself or should I just toss it? Thanks!
Hello, Is the 3:1 ratio by volume or by weight? Thank You!!!
Whats up Chef! Im still making your pancakes for my family every weekend💪
What is the difference between beef bone broth and beef broth ? Great video, Thank You
If you want some deli containers but don't have a local restaurant supply, your local grocery with a deli will probably sell you what you need. I've done this many times.
They are available online as well
I never thought to try having my stock simmering that long overnight. Definitely going to try that next time I make stock. Does going overnight also help with poultry based stock, i.e., chicken or duck?
Also, one thing I have done to help cool down my stock is to use an ice bath and frozen water bottles like you have, but I will actually put a frozen water bottle into the stock itself. That will help to cool it down from the inside as well as the outside which will help speed things up. Just make sure the bottles are clean before putting them into the stock. I like to use a clean metal water bottle and then I freeze salt water to keep it from freezing completely solid so that it doesn't expand and crack the bottle.
I only cook chicken or poultry stock of 2-4 hours, not overnight.
I love your content Frank! Ty. Doesn't the liquid all evaporate if you simmer it for 10-12 hours?
So many different recipes for doing this say to soak in salt water to help remove the blood before hand. Does that really do anygthing or is that more on a personal preference?
I skim the stock. As it comes to a boil the blood coagulates and I skim it off.
I have also seen people freeze these in ice cube trays to turn them into literal stock cubes.
excellent vid! have you considered cows feet instead of pig's feet? They have great collagen too. Also, thanks for the view of you sink. We're planning a kitchen reno and I think that's what I want (I do have 2 huge stock pots and I use them all the time).
I have a question. The use of bones with joints and knuckles and also the use of pig's feet totally makes sense to me as factors that would improve the mouth feel and velvetiness of the beef stock. If the pig's feet add no flavor and my market does not have any for sale (or if I have no beef bones with joints or knuckles) ... could I just add unflavored gelatin to the stock after if has completed simmering? If so, about how much gelatin would a pound of pigs feet yield?
question: you did not cook the chicken bones in the chicken stock video in the oven before boiling them. why shoul dyou do this differently with beef bones? Plus why the time difference (1-2 hours for chicken stock vs. overnight for beef stock)?
Chicken stock has a few different ways you could do it. One is toasted bones another is un roasted. The beef bones just take more time to extract flavor. Mainly because they are larger than chicken bones
Chef, my last batch of stock wasn't sour, and it's because I followed your advice. I chilled it more quickly. Hey, do you know why rosemary turns bitter after the pot boils?
Hi Frank
Love your videos, I've learnt loads
Have you ever used a pressure cooker? I recently got one and I'm impressed. One of the things that drew me to them was their stock making ability - cutting the cooking time by roughly 2/3 and keeping nutrients in (their advertisement words, true or false?)
Would be interested to know your opinions on them!
Hello chef Frank, can we do the same stock in small batches with a pressure cooker. Because I dont have much time:)
Absolutely
Can you roast the bones and veggies, put them in the fridge, then simmer the next day? I have somewhat limited mobility and could not do this at one time.
Can you show us how to make a most beautiful bone marrow sticky jus with this stock? I used to get it from my local steakhouse but the closed down and left me in the lurch. I’ve tried to make my own but im only maybe 60% of the way there. I’m not a chef I’ve no clue where i’m going wrong.
Yea first
Can you turn stock into soup (French onion) or would you use meat broth?
You could.
commercially made stocks seem to be getting more and more salty, this will be much better
Would it be allright to put a lid on the pot while simmering (and start with a bit less water in the pot to account for the diminished evaporation during cooking) to conserve energy? Or is there an important reason not to use a lid?
Also is the removal of the "scum" on top important for the flavour?
I used chicken feet for the gelatin component in my chicken stocks. Would that be herresy to put into a Beef stock in lieu of the pigs feet?